Brown Butter Caper Sauce
Nutty brown butter finished with shallot, capers, lemon, and fresh herbs.
- unsalted butter6 tbsp
- shallot, minced1
- capers3 tbsp
- lemon juice, juice of 1 lemon
- fresh parsley, roughly chopped
- fresh dill, roughly chopped
- 1
In the same pan used for the salmon (residual fond intact), melt 6 tbsp unsalted butter over medium heat. Swirl continuously until the butter turns nutty amber, about 3–4 minutes.
medium - 2
Remove pan from heat. Immediately add the minced shallot, capers, lemon juice, parsley, and dill. The residual heat will soften the shallot. Spoon over plated salmon around (not over) the crispy skin.
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